Bread | anunrefinedvegan

May 30 2013

One Dough, Three Loaves

My head has been so full of other kinds of recipes that my breadmaking time has shrunk to nearly nothing, so when I make the time for kneading, rising and baking, I go for a recipe that maximizes the output. For the same amount of effort I put into making one loaf of whole wheat bread I can enjoy three – and get three totally different tastes, too: nutty whole wheat, savory olive tapenade and slightly sweet chocolate-apricot with crunchy pecans. I showcased the olive tapenade swirl version with my Fixings Sandwich.

(To achieve the fancy-dancy swirl as above and below, visit my recipe for Chocolate-Cinnamon Babka loaf.)

Whole Wheat Bread – Three Ways
Makes 3 loaves

3 cups warm nut milk
2 packages dry yeast
1 tbsp. agave nectar
3 cups bread flour
2 cups whole wheat flour
1/4 cup water
4 oz. unsweetened applesauce
1/4 cup flaxseed meal
1/2 tbsp. kosher salt
3 + cups whole wheat flour

1 recipe Oil-free Olive Tapenade, recipe below

1/2 cup dried apricots, chopped
1/4 cup chocolate chunks or chips
1/4 pecans, chopped

Oil-free Olive Tapenade
1 cup total kalamata and green olives
1 clove garlic
handful of basil and a few arugula leaves
1/4 cup walnuts

Make the tapenade:
In a food processor, pulse the walnuts a few times, then add the remaining ingredients and process until fairly smooth. Set aside.

Make the bread:
In a large bowl, mix the nut milk with the yeast and agave nectar. Add the 2 cups whole wheat flour and the bread flour, stir to combine and then let dough sit for about 30 minutes.

Stir in the water, applesauce, flaxseed meal, and salt and then add the whole wheat flour. Knead the dough, adding flour as necessary, for about 10 minutes. Depending on the moisture content, it could mean an additional 2 cups or more of flour. Place the dough in a large, lightly-oiled bowl, cover and let rise for an hour or until doubled in size.

Preheat the oven to 350F and lightly oil 3 8″ x 4″ loaf pans. Punch down the dough and divide into 3 pieces. Cover two pieces while you work with one section. Lightly roll the first piece into a rectangle, flatten and roll up jelly-roll style. Place in one of the baking pans. Take the second piece of dough and roll/flatten. Spread the tapenade almost to the edges, roll up and gently place in the second loaf pan. With the third piece, roll/flatten the dough and then sprinkle the apricots, pecans, and chocolate chips over the surface. Knead the dough a few times to incorporate. (You can also roll this up jelly roll style – it’s a lot easier.) Form the dough into a log and place in the third loaf pan. Cover the pans with a towel or plastic wrap and allow to rise until the dough is about 1″ above the sides of the pans.

Place the loaves in the oven and bake for about 30-35 minutes. I turn the loaves out of the pans after about 20 minutes so that the bottoms can get nice and browned. When the bottoms sound hollow when tapped, the bread is done. Allow to cool completely before serving.

Tagged chocolate, bread, yeast bread, chocolate chips, whole wheat bread, yeast, olive tapenade, apricots

May 21 2013

36 Comments

Bread, Lunch, Sandwiches, Vegetables

The Fixings Sandwich: That Lunch You Have to Get At The Deli (only better) Cuz They Don’t Have Any Vegan Stuff

That sinking feeling when – desperate for food – you walk into a deli, knowing that all you’ll be able to get is a sandwich with the veggie fixings… What does a vegan sandwich look like at your standard deli? Shredded iceberg lettuce, sun-starved tomatoes, a few desultory slices of onion, and maybe a pickle chip or two. On white bread of course, or its simpering cousin – the one that masquerades as “healthy” whole wheat. Probably sweetened with honey. Be still my beating heart.

The deck is stacked against us because the deli case is filled with slices of salami, ham, turkey, capicola, mortadella, pepperoni, Swiss, American, Muenster, Havarti, and provolone. Simply no room for roasted veggies, blackened tofu, chickpea salad or tempeh bacon. Not even room enough for a mere schmear of peanut butter.

Here’s what a deli sandwich looks like in my house:

The Fixings Sandwich
Makes 2

4 slices really good bread (recipe for my olive tapenade swirl bread coming soon)
2 tomatoes, thinly sliced
couple of slices red onion
a handful of pepperoncini
a handful of romaine lettuce, chopped
squirt lemon juice
ground black pepper
Vegenaise or Nayonaise

In a small bowl, mix the romaine with the lemon juice and black pepper. Set aside.

Coat two slices of bread with vegan mayo and top with tomatoes, onions, pepperoncini and lettuce. Top with remaining two slices of bread. Press down and cut sandwiches in two and eat.

Tagged deli sandwich, easy, lettuce, lunch, Nayonaise, onion, pepperoncini, quick, sandwich, tomato, vegan mayo, Vegenaise

May 16 2013

56 Comments

Bread, Breakfast, Brunch, Muffins, Biscuits and Scones

Loaded Morning Muffins with Crumb Topping

You can see from the long ingredient list why these are called “loaded” muffins, but gosh, they’re delicious.

It’s crunch time over at Ethical Ocean and their Eat What’s Good vegan recipe contest. I’ve been hovering around fourth place, which is great considering my competition, but I wouldn’t mind a bump up. You can vote for my Mango Sticky Rice Cake recipe right here. Thank you!

Loaded Morning Muffins with Crumb Topping
Makes 12

Muffins:
1 cup whole wheat pastry flour
1/2 cup rolled oats
1/2 cup almond meal
2 tsp. baking powder
2 tsp. cinnamon
1/2 tsp allspice
1/2 tsp. powdered ginger
1/2 tsp. powdered stevia
1/4 cup maple sugar
2 tbsp. egg replacer + 6 tbsp. water (whisk and then let sit for a few minutes)
2/3 cup pumpkin puree
1 tsp. vanilla extract
2/3 cup almond or other nut milk
1/3 cup coconut oil, melted
1 cup shredded carrots
1/2 cup dried apricots, chopped
1/4 cup walnuts, chopped
1/4 cup crystallized ginger, chopped
1/4 cup unsweetened, shredded coconut

Crumb Topping:
1/4 cup rolled oats
1/4 cup unsweetened, shredded coconut
1 tbsp. maple sugar
1/4 cup coconut oil, melted

Preheat oven to 350F and lightly oil ~9 muffin cups.

Bake for 30-35 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool in the pan for about 10 minutes, then carefully remove to a cooling rack.

Make the muffins:
Preheat the oven to 350F and lightly oil a muffin pan (~9 muffins). Fill any empty cups with water.

In a large bowl combine the flour, oats, almond meal, baking powder, spices, stevia, and maple sugar. Set aside. In a smaller bowl, whisk together the egg replacer mixture, pumpkin puree, nut milk, and coconut oil. Pour this into the dry mixture and stir to combine – and then add the carrots, apricots, walnuts, ginger and coconut.

Divide the batter between the muffin cups.

Make the topping:
Combine all of the ingredients and sprinkle evenly among the muffins. Bake muffins for 30-35 minutes or until firm. A toothpick will not come out clean on these babies.

Tagged applesauce, breakfast, carrots, coconut, coconut oil, dried apricots, easy, Eat What's Good, Ethical Ocean, ginger, mango sticky rice cake, maple sugar, muffins, oats, quick, vegan, vegan recipe contest, whole wheat pastry flour

Apr 18 2013

27 Comments

Beans, Chocolate, Dressings and Sauces, Lunch, Muffins, Biscuits and Scones, Products, Sandwiches, Tofu

Nasoya Nayonaise & NayoWhipped Sandwich Spread Review (& Some Recipes)

When I was growing up there were two distinct camps: the Mayonnaise camp (in my neck of the woods, Hellman’s brand) and the Salad Dressing camp (Miracle Whip). It all depended on what your mom used on the sandwiches she made and in our house, mom used Hellman’s. No-way-no-how those of us in the Hellman’s camp wanted our tuna salad or bologna, cheese and potato chip (yes, chips ON the sandwich) sangies to have even a hint of sweetness! And if your best friend’s mom used Miracle Whip, well, that could mean the quick demise of a beautiful friendship.

Just cuz I’m a plant-based sandwich-eater now doesn’t mean I’ve lost my love of mayo and Nasoya has both types represented – the savory and the sweet. I recently received a couple of bottles to try out. While both products are creamy, thick, and ringers for the “real” things, my taste preference holds true today. I really prefer a “mayo” spread that is savory rather than sweet. But I did use both products with very tasty results.

Here’s a look at NayoWhipped and Nayonaise:

Here’s what’s in them:
Soy milk
Soybean oil
Vinegar
Salt
Dried cane syrup
Mustard flour
Xanthan gum
Guar gum
Lemon juice
Turmeric
Paprika
Garlic Powder
Vitamin B12

For inspiration, I visited the Nasoya website for ideas and made several things, riffing on the original recipes. First up is a classic that reminds me of the best egg-salad-sandwich-maker in the whole wide world, my mom.

Bean & Tofu Nada-Egg Salad Sandwiches
Makes 4

1 can garbanzo beans, rinsed and drained
7 oz. firm tofu, pressed, drained, and crumbled
3 stalks celery, chopped
5-6 sweet gherkins, chopped
5-6 green olives, chopped
thick slice red onion, chopped
lots of ground black pepper
pinch salt
1 tsp. dried dill weed
~1 cup Nayonaise

4 big biscuits, cut in half (or 8 slices of bread)
A handful of sprouts

In a large bowl, mash the garbanzo beans – don’t go crazy, leave some big pieces – and add the remaining ingredients. Stir it all together and let it chill for a little while.

Delicious on bread, of course, or on top of a big pile of chopped romaine lettuce with slices of avocado on top and plenty of raw tortilla chips on the side.

One of my favorite ways to use mayo is in a super-quick aioli and I whipped up a batch to go on top of pinto bean burgers. The creaminess of the mayo and the tang of chipotle, garlic and lemon complemented the smokey southwestern flavors beautifully. This would also be great as a dip for sweet potato fries.

Spicy-Lemony Aioli
Makes 1/4 cup (2 servings)

1/4 cup Nayonaise
1/2 tsp. chipotle in adobo (chopped or processed until smooth)
1 small clove garlic, minced
zest of 1/2 a lemon

Combine all of the ingredients. Let chill in the refrigerator for a few hours so the flavors blend.

How did I use the NayoWhipped? In the super-moist muffins pictured below – again, a recipe based on one posted on the Nasoya site. I’m really pleased with how they turned out. The spread replaces the traditional fat and I think works a bit like using yogurt. These smell so good while baking.

So, whether you were a Hellman’s girl like me or whether you craved that sweet-tang of Miracle Whip, there is a creamy, rich cruelty-free, vegan alternative that will make your sandwiches (and your muffins!) very yummy indeed.

Applesauce Banana Muffins
Makes 8 giant ones

2/3 cup whole wheat flour
1/3 cup all-purpose flour
2 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. powdered stevia
1/4 tsp. salt
1 very ripe banana, mashed
1 cup unsweetened applesauce
1/2 cup NayoWhipped Sandwich Spread
1 tsp. vanilla extract
1/3 cup vegan chocolate chips
3/4 cup pecans, chopped

Lightly oil muffin tins and preheat the oven to 350F.

In a large bowl, combine the flours, baking soda, cinnamon, stevia and salt. Set aside.

In a medium-sized bowl, whisk together the banana, applesauce, Sandwich Spread and vanilla. Pour into the flour mixture and stir until combined – then gently stir in the chips and pecans.

Spoon batter into eight of the greased muffin tins and bake for 25-30 minutes. Allow muffins to cool in the pan for about 10 minutes before carefully transferring them to a cooling rack. Devour while still warm. These freeze well.

Tagged chocolate, dessert, lunch, muffins, Nasoya, Nayonaise, NayoWhipped, product review, salad dressing, sandwich spread, snack, tofu salad

Apr 16 2013

45 Comments

Bread, Slow Food, Yeast Breads

Walnut Braid with Sun-dried Tomatoes and Roasted Garlic

During my long stay in Utah I really missed bread. Not eating bread so much – it wasn’t hard to find excellent artisanal loaves – but baking it. As good as store-bought bread can be, there is nothing like making (and eating) your own. For one thing, I didn’t have the time or concentration needed, but the biggest thing holding me back was that my breads at high-altitude flopped. Instead of high and soft loaves with crunchy crusts, I ended up with lumpy bricks with unappealing interiors. It didn’t matter what methods I tried. So I just gave up and bought my bread at Harmon’s (oh, sweet, sweet Harmon’s, how I miss you).

Now that I’m back just a little bit above sea-level, my breads are behaving the way they should and I’m happy to be elbow-deep in dough once again. This is one of my favorite breads. If you don’t like sun-dried tomatoes or roasted garlic, leave them out or add in what you love.

A quick thank you to The Vegan Woman for selecting An Unrefined Vegan as a blog “to keep an eye out for.” It was really quite a terrific surprise to have appeared on their list (a total of 90 blogs) at all. You’ll see quite a few familiar blogs gracing this impressive list of plant-based lady bloggers. Congratulations to all!

I shared this recipe on Healthy Vegan Friday!

Walnut Bread with Sun-Dried Tomatoes and Roasted Garlic
Makes two loaves

1 1/4 cup old-fashioned rolled oats
1 cup boiling water
1 package dry yeast
1/4 cup warm water
1 1/2 cups “buttermilk” (nut milk + 1 tbsp. lemon juice or apple cider vinegar)
1 tbsp. agave nectar
3 tbsp. walnut oil
2 tsp. salt
~4 cups all-purpose flour
2 cups whole wheat pastry flour

1 cup walnuts, chopped
1/2 cup sun-dried tomatoes (not oil-packed), rehydrated in hot water, drained and chopped
1 head garlic, roasted and cloves squeezed out of skin

In a food processor, process oats until coarsely chopped. Place oats in a medium-sized bowl and pour hot water over them and let sit for about 10 minutes, stirring occasionally.

In a large bowl, dissolve yeast in 1/4 cup warm water and let sit until frothy. Add the buttermilk to the oat mixture and stir; then add in the agave nectar and walnut oil. Add this mixture to the yeast in the large bowl.

Add the salt and about 3 cups of the all-purpose flour and all of the whole wheat pastry flour to the yeast mixture. Mix and knead until smooth – adding more flour as needed. When the dough is smooth and elastic (about 8-10 minutes), fold and knead in the walnuts, sun-dried tomatoes and garlic.

Place the dough in a large bowl that has been lightly coated with cooking spray. Cover and let rise for about an hour or until doubled in size.

Preheat the oven to 400F and line a baking sheet with parchment paper. Punch down the dough and divide it in half. Divide each half into three equal portions. Cover three of the pieces while you work with the other three. Roll each third into a rope that is about 14″ in length. Place the ropes lengthwise on one half of the baking sheet. Pinch one end together and then braid the ropes, pinching the end to seal. Repeat this procedure with the other half of the dough. Cover and let rise for about 30 minutes.

Spritz the dough with warm water and bake in the center of the oven for about 30 minutes. The top should be a deep brown and the loaf should sound hollow when tapped on the bottom. Let loaves cool on wire racks before slicing.

Tagged all-purpose flour, bread, dough, roasted garlic, sun-dried tomatoes, walnuts, whole wheat pastry flour, yeast

Mar 21 2013

49 Comments

Crackers and Flatbreads, Dehydrator, Fruit, gluten-free, Raw, Slow Food

Raw “Granola Bar” Crackers

I’ve now about worked my way through the entire list of cracker and flatbread recipes in Matthew Kenney’s book, Everyday Raw. (Raw ice cream – you are next! As soon as I can source young coconut which, no surprise, is not stocked at my local Walmart.) I’m obsessed with the technique and love the idea of making my own healthy, raw “chips” at home rather than buying tortilla chips and (my favorite guilty snack) Stacy’s Pita Chips. If you haven’t tried these: DO NOT buy a bag. You will be forever hooked. Fear not, I am going to tackle recreating those babies in my dehydrator, but for today, I’m sharing an on-the-sweet-side cracker that I created using the principles I picked up from Kenney’s book. These very crispy crackers include some standard granola bar ingredients. By the way, I’ve shared this recipe over at Gluten-Free Cat as part of Raw Foods Thursdays!

Eat them straight up or make a sandwich using homemade coconut milk ice cream. Thanks to Amanda (via Somer) for that very easy and tasty recipe – you’ll have to ask them for it yourselves…

One year ago today: White Bean, Asparagus & Artichoke Heart Salad
One year and one day ago today: Bluebirds to Be

Raw “Granola Bar” Crackers
Makes one dehydrator sheet

1 cup raw walnuts, soaked overnight, rinsed and drained
1 large apple, cored and chopped into small chunks
1″ nubbin fresh ginger, peeled and chopped
1/4 cup unsweetened coconut flakes, soaked in warm water for an hour or so and drained
1 cup flaxseed meal
1/4 cup unsweetened cacao nibs
generous pinch salt
1/2 tsp. cinnamon
dash cardamom
1/2 tsp. orange zest
1/4 cup virgin coconut oil
1 cup water
1/4 cup agave nectar (taste dough and add more if preferred)

Put the flaxseed meal, cinnamon, cardamom, salt, cacao nibs and orange zest in a large bowl. Set aside.

In a food processor, process the walnuts, ginger and apple until you get a nice mash. Add this mixture to the flaxseed meal mixture and add the remaining (wet) ingredients. Using a big spoon or your hands, mix until thoroughly combined. This is a fairly wet mess.

Line a dehydrator tray with a non-stick sheet and plop the dough into the center, top with another non-stick sheet and slowly roll out the dough. I had to move dough from time to time from one spot to another to get something that resembled a square. The dough should be about 1/4″ thick. Remove that top non-stick sheet, gently score the dough into whatever size and shape strike your fancy and slide the tray with the dough into the dehydrator. Dehydrate at 145F for 30 minutes, then turn down the temperature to 115F. After a few hours of drying, I carefully transfer the dough to a screen for more efficient drying. Dehydrate for about 24 hours or until crispy and crunchy. Break into pieces and store in an air-tight container.

Tagged agave nectar, apple, cinnamon, coconut, coconut flour, coconut milk ice cream, coconut oil, crackers, dehydrator, Everyday Raw, flaxseed meal, food bloggers against hunger, gluten free, granola, ice cream sandwiches, Matthew Kenney, raw, walnuts

Mar 07 2013

67 Comments

Crackers and Flatbreads, Raw, Slow Food

(Raw) Cheez Crackers with Almond (or Peanut) Butter

Why do you want to climb Mount Everest?
Because it’s there.
- George Mallory to a New York Times reporter, 1923

Why did I want recreate a former teenage favorite – Austin Cheese Crackers with Peanut Butter? Because my dehydrator was there. I once had a raging one-pack-a-day addiction. My mother enabled my habit by including the pocket-sized packets in care boxes she mailed to my college dorm. When those supplies ran out, I’d scrounge for quarters for the vending machine or save up so I could buy bulk packages to satisfy my ceaseless craving for the salty, nutty, eerily bright orange snack cracker filled with something that resembled peanut butter.

My object of my addiction.

I kicked the habit long before I gave up cheese and animal products. Went cold turkey. There was just something about that orange color that nagged at me. But I never forgot the thrill I got tearing open a package and devouring all six, perfectly square peanut butter sandwiches (probably washed down with an icy, cold Coke – another habit I kicked long ago).

The dehydrator was there. I was there. So I made raw cheez crackers with almond butter.

One year ago today: Orange Poppyseed Waffles with Blueberry Sauce

(Raw) Cheez Crackers with Peanut Butter
Makes ~60 individual crackers or ~30 sandwiches

1 cup flaxseed meal
1/4 cup raw coconut flour
1/2 cup nutritional yeast
2 medium-sized carrots, peeled and cut into chunks
1 apple, cored and cut into chunks
1 1/2 cups almonds, soaked for 8-10 hours, rinsed and drained
1/4 cup coconut oil, melted
1 cup water
1 tsp. white miso
1 tbsp. maple syrup

In a large bowl, combine the flaxseed meal, coconut flour and the nutritional yeast. Set aside.

In a food processor, grind the almonds into a crumbly meal – don’t over process, otherwise you’ll have almond butter. Not a bad thing, but not what you’re looking for here. Empty the almond meal into the bowl w/ the flaxseed mixture. Process the carrots and apple until you have a nice mash. Scrape the mixture into the big bowl.

Add the remaining ingredients and stir until thoroughly mixed. The mixture should be moist but hold together when pressed.

Divide the mixture in two and spread one half on a dehydrator tray that has been covered with a non-stick drying sheet. You’ll just about be able to cover the full sheet. To get an even surface, I cover the dough with another non-stick sheet and gently roll with a rolling pin. Carefully lift off the non-stick sheet. Once the dough has been rolled out, gently score the surface into squares.

Place the trays in the middle of the dehydrator and set the temperature to 145F. Dehydrate for 30 minutes, then reduce the heat to 115F and dehydrate for an additional 6-8 hours or until the cracker are very crispy all the way through. About halfway through the process, I carefully transfer the dough to a dehydrator screen.

I have not tried this recipe using an oven – but give it a go, if you are adventuresome. Spread the dough on baking sheets lined with parchment paper. Set the oven to its lowest temperature, leave the door open a bit and bake until crispy.

Tagged Austin Cheese Cracker with Peanut Butter, cheese crackers, crackers, dehydrator, Excalibur Dehydrator, peanut butter, peanut butter crackers, raw, slow food, snacks

Jan 22 2013

48 Comments

Beans, Bread, Main Dishes, Pantry, Quick & Easy, Soups and Stews

Smoky Chickpea Stew with Spinach, Sausage & Cashew Cream

Congratulations to Dena B. for snagging a fabulous Vegan Cuts Snack Box! Thanks to everyone who stopped by the Virtual Vegan Potluck blog to enter. It was our most popular giveaway yet!

Here’s an über simple, spicy bean stew that is perfect for a quick lunch or weeknight meal. I served mine over a thick slice of toast and topped it with cilantro and a garlicky cashew cream.

One Year Ago Today: Chunky Monkey Muffins
One year and one day ago: When the Cupboards Are (Almost) Bare

Smoky Chickpea Stew with Spinach, Sausage & Cashew Cream
Serves 4

Cashew Cream
1 cup cashews, soaked for a few hours
1/2 cup water
juice of 1/2 a lemon
1 tbsp. nutritional yeast
2-3 cloves garlic
1 tbsp. Bragg Liquid Aminos

Stew
1 onion, chopped
5 cloves garlic, sliced
1 15 oz. can garbanzo beans, rinsed and drained
1 tsp. smoked paprika
1/4+ cup vegetable broth
1/2 cup dry white wine
1 15 oz. can fire-roasted tomatoes
1 link spicy vegan sausage (such as Field Roast’s Mexican Chipotle sausage), chopped
5 oz. fresh spinach
1 tsp. dry sherry, optional
generous squirt of fresh lemon juice
4 slices thick, crusty bread – preferably garlic bread – toasted
cilantro, for garnish

Make the cream:
Rinse and drain the cashews and put into a blender along with the other ingredients. Process until very smooth – give it a minute or two. Pour mixture into a bowl and set aside.

Make the stew:
In a medium-sized pot, saute the garlic and onion in a little bit of the vegetable broth until tender. Stir in the paprika and cook for about 1 minute. Add the 1/4 broth, white wine and tomatoes. Bring to a boil and then reduce the heat to a simmer and add the garbanzo beans. Cook for 15-20 minutes or until thickened slightly.

A few minutes before the stew is finished, toast the bread.

Stir in the chorizo and spinach, cover and cook for a few minutes to allow the spinach to wilt. Remove from the heat and stir in the sherry and lemon juice.

Divide the toast among four bowls and ladle with the stew. Garnish with chopped cilantro and big dollops of the cashew cream.

Tagged cashew crema, cashews, chipotle, cilantro, easy, Field Roast, garbanzo beans, quick, smoked paprika, spinach, stew, tomatoes, vegan chorizo, vegan sausage, vegetable broth

Jan 17 2013

52 Comments

Bread, Breakfast, Brunch, Chocolate, French Toast

Chocolate-Cinnamon-Orange Cashew French Toast

One thing I discovered (though I’d already suspected it) while participating in the Green Smoothie Challenge: I eat too much bread. It’s not that I felt a dramatic physical difference; I just felt lighter and just a little bit better. So I’ve committed to reducing my bread/grains/carbs intake. That doesn’t mean, however, that Sunday morning breakfast is getting kicked to the curb, no sirree Bob. I’m nothing if not a deeply flawed human. May I present: French toast.

One year ago today: Beet, Green Bean & Couscous Salad
One year and one day ago: Seitan Italian Sausage and Banana Bread Pancakes

Chocolate-Cinnamon-Orange Cashew French Toast
Serves 4-6

4-6 slices thick, whole-grain bread (I let mine sit out overnight uncovered)

1/4 cup cashews, soaked for a few hours
3/4 cup almond milk
1/4 tsp. ground cinnamon
1 tbsp. unsweetened cocoa
1/2 tsp. vanilla extract
zest of 1/2 an orange
sweetener to taste (I used a few dashes of stevia powder)
cacao nibs, optional
sliced strawberries, optional

Rinse and drain the cashews, then put into a blender along with everything but the orange zest. Blend until very smooth – give it a minute or two. Pour the mixture into a deep-sided baking pan and stir in the orange zest.

Heat a large cast iron or non-stick skillet over medium heat. I spritz mine very lightly with oil.

Dip the slices of bread into the chocolate-cashew mixture and then carefully place in the heated pan. Brown on one side – be patient and don’t cook to quickly. Then gently flip and brown on the other side. Keep toast warm in a 200F oven while you cook the remaining slices.

Serve with cacao nibs, strawberries and warm maple syrup.

Tagged almond milk, breakfast, cacao nibs, cashews, cinnamon, cocoa, easy, French Toast, orange zest, strawberries, vegan French toast

Jan 09 2013

36 Comments

Bread, Chocolate, Muffins, Biscuits and Scones

Slightly Sourdough Almond Butter Biscuits with Cacao, Orange & Tart Cherries

This biscuit is truly a collaborative effort. I modified a recipe from The Joy of Vegan Baking, by Colleen Patrick-Goudreau by replacing the vegan butter with almond butter, trading out the AP flour for whole wheat and kicking in some sourdough starter – which came from the kitchen of Amanda of Good Clean Food. The delicious spice blend comes from a sourdough pancake recipe that I veganized (and that failed miserably for me). I continued the team effort by accompanying the biscuits with some tasty finds from other blogs: a pumpkin version of Kristy’s Sweet Potato Pecan Butter and a steaming hot Pumpkin Spice Latte courtesy of Happy Healthy Life.

One year ago today: Smoky Apple-Sage Seitan Sausage & Red Onion Marmalade Sandwich
One year and one day ago: Yeasted Buckwheat Waffles with Cranberry-Date-Apricot Sauce

Slightly Sourdough Almond Butter Biscuits w/ Cacao, Orange & Tart Cherries
Makes 9 or so

1 2/3 cups whole wheat pastry flour
1 tbsp. baking powder
pinch salt, if desired
1/2 tsp. spice blend (or just sprinkle in some cinnamon, allspice and cardamom)
2 tbsp. maple sugar
1/3 cup sourdough starter (if you don’t have starter, use 2/3 cup almond milk, total)
1/3 cup almond milk
1/3 cup almond butter
1/4 cup cacao nibs or semi-sweet chocolate chips
1/4 cup dried tart cherries
zest from 1/2 an orange

Line a baking pan with parchment and preheat the oven to 475F.

In a large bowl, whisk together the flour, baking powder, salt, spice blend and maple sugar. In a small bowl, whisk together the sourdough starter and milk. Set aside.

Mix the almond butter into the flour mixture and then pour the sourdough mixture in and add the orange zest – stir or use your hand to bring the dough together. Add more milk if necessary. Add in the cacao nibs and the dried cherries.

On a floured surface, pat the dough into a square or circle and cut into pieces. Place on the prepared baking sheet leaving an inch or so between biscuits. Brush with almond milk, if desired. Bake for 8-10 minutes or until brown on the outside.

Tagged almond butter, biscuits, bread, cacao nibs, Colleen Patrick-Goudreau, easy, Happy Healthy Life, Keepin It Kind, pecans, pumpkin, pumpkin pecan butter, pumpkin spice latte, quick, sourdough starter, tart cherries, The Joy of Vegan Baking, whole wheat pastry flour

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Category Archives: Bread